Blueberry Mousse Cake
Baking and Desserts • French
Description
Blueberry Mousse Cake
Ingredients
- Wheat Flour 0 oz
- Potato protein 0 oz
- Fresh Berries 0 oz
- Vanilla salt a pinch
- Gelatin 0 oz
- Powdered Sugar 3 tablespoons
- Cognac 1 tablespoon
- Sugar 1 tablespoon
- Water 1 teaspoon
- Chicken Egg 1 piece
- 10% cream 20 fl oz
- Meyer Lemon Juice 1 tablespoon
Step-by-Step Guide
Step 1
For the biscuit, beat the egg white until stable, dense foam forms, gradually adding sugar while continuing to beat. The mixture will increase in volume by three times. Add the yolk. Turn off the mixer, sift in the flour and starch, and add vanilla. Gently fold with a spatula. Pour the batter into a 22 cm diameter mold. Sprinkle the blueberries on top. Bake.
Step 2
For the cream mousse, whip the cream (300 ml). Add powdered sugar (1.5 tablespoons), vanilla, and half (6 g) of the melted gelatin. Top the mousse with blueberries.
Step 3
For the blueberry mousse, whip the cream (300 ml), add powdered sugar, and the remaining 1.5 tablespoons. Bring the blueberries to a boil with a spoon of sugar, puree them. Add the gelatin (6 g), stirring until dissolved. Cool down. Fold the cooled puree into the whipped cream. Layer it on top of the cream mousse. Refrigerate for 1 hour.
Step 4
Decorate and enjoy.
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